The lack of oatmeal recipe’s on my blog makes me truly sad.
If you look at my Instagram, you’d see that oatmeal dominates my feed. I eat oats at least three times a week, and it’s been my favorite breakfast for probably two years. Heck, I even eat oats for my night snack when the usual cereal combo isn’t cutting it!!
Regular oatmeal is full of fiber and complex carbohydrates to keep you fuller for longer. Combined with the healthy fats and protein from the pecans and the omega-3’s from the chia seeds added into the oatmeal, this bowl is a winna winna chicken dinna in the eye’s of a doctor 😉
So, what’s better then regular oats? BANANA BREAD OATS. Banana bread is my favorite kind of treat. When someone brings homemade banana bread to school, you better bet I’m having some. You know that feeling when you get the perfect slice of warm and sweet banana bread? That, my foodie friends, is a taste you just cannot beat.
I tried to recreate that in this recipe, and I cannot over emphasize the importance of using a RIPE BANANA. Not as ripe as you’d like for actual bread, but you want it spotty. Why? It adds the maximum amount of natural sweetness, and it also just tastes so much better then a normal, semi-green banana would. You feel? You feel. Let’s dig in!
- ¾ cup oatmeal, dry
- 1 cup almond milk + ½ cup water
- 1 tsp chia seeds
- ¼ cup liquid egg whites*
- 1 RIPE banana, ½ mashed & ½ sliced
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 tbsp pecans, chopped
- 1 tsp coconut oil
- Other topping ideas- hemp hearts, yogurt, etc
- 1.) Bring the almond milk + water combination to a boil over the stove top. Add in the dry oatmeal and the egg whites (if using), and stir together.
- 2.) Add in the chia seeds, cinnamon + nutmeg, and the mashed banana. Keep the other ½ of the banana for topping. Again, stir everything together.
- 3.) Once done, remove from the stove and pour into a bowl. Add the toasted pecans, the other half of the banana, any other toppings you'd like, and enjoy!
- 1.) Chop your pecans in half, and spread them out on a baking sheet.
- 2.) Drizzle them with melted coconut oil, and toast them for thirty seconds-1 minute (KEEP YOU EYE ON THEM SO THEY DO NOT BURN).
- 3.) Once toasted, remove from the oven and add it to the finished oatmeal. Enjoy!
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